Grilled Chicken and Quinoa Bowl with Fresh Spinach and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Cherry Tomatoes

Grilled chicken and fluffy quinoa tossed with fresh spinach and cherry tomatoes, drizzled with a bright lemon-olive oil dressing for a zesty, refreshing bite.

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NUTRITION

443kcal
Protein
17.5g
Fat
30.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/3 medium Avocado

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing.

  • 3

    Prepare the quinoa by simmering in water or vegetable broth until fluffy and tender.

  • 4

    Place the fresh spinach in a large bowl and top with the cooked quinoa and halved cherry tomatoes.

  • 5

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create a simple vinaigrette.

  • 6

    Arrange the sliced chicken and avocado over the bowl and drizzle with the lemon dressing.

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Cherry Tomatoes

Grilled chicken and fluffy quinoa tossed with fresh spinach and cherry tomatoes, drizzled with a bright lemon-olive oil dressing for a zesty, refreshing bite.

NUTRITION

443kcal
Protein
17.5g
Fat
30.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/3 medium Avocado

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing.

  • 3

    Prepare the quinoa by simmering in water or vegetable broth until fluffy and tender.

  • 4

    Place the fresh spinach in a large bowl and top with the cooked quinoa and halved cherry tomatoes.

  • 5

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create a simple vinaigrette.

  • 6

    Arrange the sliced chicken and avocado over the bowl and drizzle with the lemon dressing.